Southern Style Banana Pudding
This creamy banana pudding is made Southern Style! You might want to make an
extra batch, as people will most likely be coming back for seconds.
For the Pudding
- ½ cup Flour
- ½ teaspoon Salt
- 1 cup Sugar
- 1 teaspoon Vanilla
- 2 cups Milk
- 1 tablespoon Butter
- 4 Egg yolks - Save the egg whites
for the meringue
- 1 bag or box of Vanilla Wafers
- 4 - 5 Ripe bananas
For The Meringue:
- 4 Egg whites; at room temperature
- 5 tablespoons Sugar
- ¼ teaspoon Cream of tartar
- ½ teaspoon Vanilla
- Preheat oven to 375°F.
- Line the bottom and sides of a 1-½
quart casserole dish or 9 x 9 baking dish with a layer of vanilla wafers.
- Peel the bananas and slice into
⅜-inch rounds, cover with plastic wrap and set aside. This keeps the bananas
from getting dark.
- Combine flour, salt and sugar in
bowl, mix well, and set aside.
- In a heavy saucepan, beat egg yolks
well (you can use a whisk, or a fork).
- Have your burner on medium heat and
add the flour mixture to the egg yolks, alternately, with the milk and
vanilla, making sure to stir frequently.
- Slowly bring to a gentle boil until
the mixture begins to thicken.
- Add butter, continuing to stir.
Remove from heat when the mixture starts to thicken to a pudding
- Spread a layer of banana slices in
the casserole dish on top of the vanilla wafers. Spread half of the pudding
over the wafers and banana slices. Place a layer of vanilla wafers, a layer
of bananas, and top with the remaining pudding.
For the Meringue:
- Using an electric mixer, beat the egg whites until they form soft peaks.
Add sugar, a tablespoon at a time, and cream of tartar, and beat until stiff
peaks are formed. Spread the meringue over the pudding.
- Place back in the oven at 375 degrees F oven and bake until browned, 12
to 15 minutes.
Photo credit: EvilShenanigans on VisualHunt / CC BY-NC-ND
Cajun Recipes-Cajun and Creole Recipes